Sea-bass Tartar with Watermelon, Vinegar Mix and Lemongrass Gel
Servings: 2 People
Ingredients
- 2 Sea bass fillets
- 50 g Watermelon
- 4 Radish
- 1 Red chilli
- 1 Banana Shallot
- 50 g Mooli (daikon) radish sliced thinly
- 1 Lime zested and juiced
- Sea salt to taste
- 1 tsp Micro herbs to garnish
- 1 tsp Edible Flowers to garnish
Vinegar Mix
- 200 ml Cider vinegar
- 1 tsp Coriander seeds
- 2 Cardamom pods
- Sea salt to taste
- Granulated sugar to taste
Boil and leave to cool before using as a pickle
Lemon Grass Stock
- 200 ml Water
- 5 Lemongrass sticks
- 1 Lemon juice
Boil and allow to cool then blend and strain through a jay cloth
Lemon Grass Gel
- 25 g Ultratex thickening agent buy online
Use 100ml of vinegar mix and 100ml of lemon grass stock whisk with 25g ultratex until desired consistency
Method
- Skin, debone and remove belly from the seabass fillet
- Carefully dice the fillet in to 2mm/2mm pieces and leave to come to room temperature
- Finely dice watermelon/radish/chilli
- Slice shallot in to rings and place in vinegar mix until serving
- Slice mouli on a mandolin or as thin as you can
- Mix sea bass, watermelon, chilli, radish, zest and juice of the lime and a Little rock salt leave to stand for 2 minutes
Plating Up
- Arrange mouli in a circle off centre to the plate, using a chef ring, fill with the sea bass mix and decorate with shallot rings, gel and micro herbs and flowers